Meat Smoker (Figure 1) will handle 20lbs. of sausage using 35-38mm casings and has the capacity of smoking two hams and two pork shoulders simultaneously. Instructions 1. Place the thermometer in the door and preheat the smoker to 190°F with the vent closed. When 190°F is reached, load the sausage links into the smoker. The temperature will drop once loaded. 2. Dry the sausages in the smoker for 30-45 minutes. 3. Carefully open the smoker door and place the sawdust pan (filled with sawdust)